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Chocolate Praline Cake

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

My aunt made this cake for my college graduation, and it instantly became my favorite cake in the world! This dessert is so rich, with chocolate ganache in between three layers of moist chocolate cake, topped with a creamy praline frosting. Perfection!

Ingredients

  • FOR THE CAKE:
  • 1-½ cup Butter, Divided Use
  • ¼ cups Cocoa Powder
  • 1 cup Water
  • ½ cups Buttermilk
  • 2 whole Eggs
  • 1 teaspoon Baking Soda
  • 2 teaspoons Vanilla, Divided
  • 2 cups All-purpose Flour
  • 2 cups Sugar
  • _____
  • FOR THE GANACHE:
  • 12 ounces, weight Semisweet Chocolate Chips
  • ⅔ cups Whipping Cream, Divided
  • _____
  • FOR THE PRALINE TOPPING:
  • 1 cup Brown Sugar
  • 1 cup Powdered Sugar
  • 1 cup Pecans, Chopped

Preparation

Cake –

1. Preheat oven to 350F. Grease three 9-inch round pans.

2. Melt 1 cup butter, 1/4 cup cocoa powder, and 1 cup water in saucepan over low heat until smooth, stirring constantly. Remove from heat.

3. Mix 1/2 cup buttermilk, 2 eggs, 1 teaspoon baking soda, and 1 tsp vanilla on medium speed until smooth, then mix in cocoa mixture until well blended.

4. In a separate bowl, combine 2 cups flour and 2 cups sugar, then slowly add to wet mixture. Pour batter evenly into the three pans, and bake for 18-20 minutes or until set. Cool in pans on wire racks.

Chocolate ganache –

1. Microwave the chocolate chips with 1/3 cup whipping cream on 50% power until completely melted, about 2-3 minutes. Whisk mixture, then add 1/4 cup butter, one Tablespoon at a time. Let cool for 15 minutes, stirring occasionally.

2. Remove cakes from pans and let cool further on wire racks while ganache is setting.

3. Place first cake on cake stand, spread 1/2 cup ganache on it, top with second cake, spread 1/2 cup ganache on it, top with third cake, and spread remaining ganache on sides of cake.

Praline topping –

1. Place remaining 1/4 cup butter, 1 cup brown sugar, and 1/3 cup whipping cream in a saucepan. Bring to a boil over medium heat, stirring constantly, then continue to boil for one minute. Remove from heat, add 1 cup powdered sugar, remaining 1 teaspoon of vanilla, and 1 cup chopped pecans, and stir for 3 to 5 minutes. Mixture will thicken.

2. Pour praline topping over the center of the cake, then spread evenly. The topping will drip down the edges. Let set before serving.

5 Comments

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Christianne on 5.18.2010

I’m so glad you liked it!

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Cindy on 5.16.2010

I made this cake today. Oh my. This is so sweet and rich and wonderful!! This could become my favorite cake too. Thank you Christianne, for a great recipe!

Profile photo of debraann or GranDebi to my grandbaby girls :)

debraann or GranDebi to my grandbaby girls :) on 5.6.2010

I can’t wait to try this. I am thinking Mother’s Day would be the perfect day for this fantastic looking cake! Thanks for posting this.

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annietc on 5.4.2010

heavens to betsy!!!! thanks for sharing this one!!!!

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barefootbelle on 5.3.2010

Oh my goodness gracious…I have died and gone to heaven! This looks divine. I want some right now!

2 Reviews

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kmac on 4.16.2012

made for my niece’s birthday; everyone loved it! thanks for sharing!

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lovebake on 7.28.2010

This was very very tasty and fairly easy to make thanks for sharing will be making again and again not that my hips need it lol

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